Cindy, thanks for sharing your recipe with us. It looks like a perfect dish and a refreshing break from the usual. I love German cooking and have always wanted to try this dish. I'm going straight down to the butcher and order my rabbit.
Linda, I don’t know if you still read these comments, but I’m very appreciative of this excellent video of authentic hasenpfeffer. Since I learned of this dish on my first trip to Germany in the mid-1980s, I have always wanted to try it but ironically never found it at the particular restaurants we hit on all my subsequent trips to Germany. Just today I finally found a source for rabbit, and so we will make this just the way you did it! Blessings to you!
Marc, Yes, I I do still read these comments. I hope you like it...I love Hassen but you are right, rabbit is sometimes hard to find. Enjoy and blessing back to you and yours.
Hi, I see this was posted 10 years ago. Well, I’m making it today. Wish me luck. I have no one share it with. I live with my mom (we are both over 64) and she is “not going to even taste it, not for a million bucks.” Well I can’t wait. Just turning over the meat in the marinade created such a bouquet, I can’t even describe it, so incredibly wonderful! I added a couple juniper berries because I started with a different recipe but your video is sooo great🥰🥰
Yes, it's been 10 years since I posted this and about 50+ having eaten it. I think your mother should give it a taste, maybe once she sees it done? Good luck, I'm sure you will be successful in completing the dish. And thanks for the video Kudos...Cheers
Just made this this evening, with a couple small substitutions/creative spice changes. It was a hit! Thank you. I raise meat rabbits, so this dish will definitely be in my rotation!
Loved your video. My fiancé requested this for his birthday dinner and I'd like to make that happen. I was a little intimidated at first, being that I have never cooked rabbit, not to mention ever tried it! This video was presented well, other than the camera angle at times. I feel like I can do this, rather than spending a fortune to have it at a restaurant. Thanks a bunch, the dish looked delish!!
Not sure how this ended up on my recommend list but I added it to my favorites 6 months ago and promptly purchased 2 rabbits on line and froze them and forgot about them. In the 50s my parents raised rabbits (Kaninchen) in Kempen, Germany where I was born. Mutti fixed them about like you did. Haven't had this for many years. Today is Thanksgiving and my wife asked me "can we do something different this year, not the same old Truthahn?" She remembered the rabbits and I'm now in the process of fixing them. I swear I could smell the rabbit stew you were making. Thanks.
Yum. That rabbit looked so good towards the end all nice and brown. Probably just fall right off the bone. And the egg noodle Green bean combo is to die for.
Thank you for your comment. Yes, the angle can get a little difficult sometimes and my husband, when he films, likes the camera on me too much I think, I tell him it's about the food! You CAN do this recipe, it's very easy, tender, tasty and delish! Let me know how it turns out ~ Cheers
Thanks! I think I'll try that. I'm also going to make it with red wine as I'll be using wild rabbit. Loved the video BTW - very easy to watch & learn. I'm hungry!
My Mother used to make a version of this with a little tarragon......just enough to taste it......she called it rabbit stew.....it came out white just like yours and was fantastic. Thanks for the recipe.....hers was lost with her passing , but this looks very similar.
Tarragon, that would be an interesting flavor addition...I think I might have to try that next time...sorry about your loss, mothers are so important I say, as a mother my self and with mine still alive at 93 years old.
I wanted to revise my answer to you...and it's true, if you are composting by using worms, then you should not use onions or citrus as it "burns' them...but if you are just using a tumbler composter, then it is fine to add these... ~ Cheers
If a wild rabbit is used, they tend to be tougher. My recommendation would be to use a slow cooker. Our wild rabbits usually take 4 to 5 hours in a slow cooker for them to fall off the bone. Otherwise, I’ve tried this recipe and it’s delicious!
My grandmother made hasenpfeffer. Can't find any restaurants that server it . . . in Vegas anyway. Hofbrauhaus House says they do on occasion. If my memory serves (it's been 25 years), she has a white sauce like alfredo with chuncks of black pepper, but it tasted like it had been in vinegar.
@reddysoft sorry that it's not traditional as an American would think of stew, in German, stew is more of a cooking style. And yes, you could pull the meat off the bone and put it into the gravy, and feel free to add veggies to the mix, potatoes, carrots, turnips, parsnips, any and all would be good. Cheers to good food!
Cripes! I watched this whole video, and took notes, but in the end - no stew! Or maybe I don't know the true meaning of the word. I expected a bowl full of delicious gravy, veggies, and rabbit. Would this recipe be ok to pull the meat off the bone and add to the gravy, or is the gravy too rich?
@martster66 I've done a lot of research on composting and have never heard or read of onions and onion family being bad, nor citurs. Yes, no meat scraps, no oil, no kitty or dog poop, and only paper that is not coated or colored...Thanks for watching and your comment.
@melvinvswaldo haha, the gravy is so good. Being the youngest in the family, I sometimes didn't score seconds in meat, but I always had gravy...Thank you for letting me know you tried it! Cheers ` Lindy
Yes, wild rabbit or hare would be more red meat, so a red wine works well. Domestic, or farmed rabbit, will be white with little gaminess to it, so white works better. Both should be lean, low-alcohol wines with little to no oak. Cheers
I know, he thinks I'm the most important part of the video and I keep telling him it's the food...some of our others are better, but your point is well taken...
In Texas we have cottontail rabbit with white meat and Jack rabbit which is actually a hare with redder meat. Could the meat you had in Germany actually a hare? If so I will definitely use red wine. Thanks for the info.
Very quite possibly. In Germany, they eat much more wild meats, hare, and oxen and such. I would suppose hare has a much stronger flavor and would hold up better to red wine than white.
As the name "Hasenpfeffer" indicates (which translates to english "hare-pepper") it's supposed to be made from hare and not from rabbit (the german word for rabbit is "Kaninchen"). So the dish shouldn't be called "Hasenpfeffer" if it's made from rabbit. I'm from Germany and I've never seen a german cookbook suggesting to substitute the hare with rabbit; the meats are too different for that; it would be like using chicken in lieu of beef. Making "Hasenpfeffer" from rabbit is like making fish finger from chicken. It doesn't work, no matter how delicious the result is. But that being said: I am going to try this recipe, but by the name of "Kaninchenpfeffer" ;-)
@ojideagu I did not, but my hubby did LOL...not so fluffy once they are skinned...and the meat is so good and good for you...do try it if you have a chance and try some carrots with it..."what's up Doc?"
It's really funny to find nothing but 3 english videos when searching for hasenpfeffer rezept (recipe) :D I think eating hare is not very popular in germany today... And: I've heard that "Hasenpfeffer" is actually originated in the Netherlands (dutch recipe). Who can tell me more about this?
Oh, that looks so good!!! I love, love, love rabbit! ;-) But unfortunately, I can't, in any way, shape or form, deal with the taste of cloves, or any kind of wine. Sigh......
@@Lindysez123Great recipe and video !! I heard the term Hasenpfeffer on the FX show Sons of Anarchy, I wanted to check if anyone else was here watching the same.
You should never use the following in a composter - any meat scraps any member of the onion family - onion - shallot - garlic leek etc... no citrus at all lemon - orange - lime - cumquat -etc... tea bags and paper is ok.
You have no idea what you're talking about. Wild and tame rabbit meat looks the same. They leave the liver and kidney for a reason but I guess that's above your pay grade.
Hi and thanks for your comment. When I lived In Germany wild hare was used and they were red. In the US wild rabbit can be white, depends on diet. Most farm raised rabbit are white. The butchered rabbit may or may not contain the heart and kidneys, just as chicken sometimes does and sometimes does not contain the innards. I don't have a "pay grade".
I can't see what she is doing because the video is of the chef and not what she is doing! The cameraperson is terrible!!! The recipe and chef are great!
I can't believe you threw away the best parts. :-( Take those bits, cut the liver into fourths, cut the kidneys in half. Salt and pepper. Heat some butter, throw in some fresh garlic, chopped. When you can smell it, put the bits in. Brown all sides. Had a little tarragon, cook till you smell it. Take out just the bits. Add a little more butter, melt, had quarter cup cream. Bring to simmer till sauce thickens a bit. Put the bits back in. Serve over rice, top with finely chopped onion and cilantro! ;-)
@@richardmang2558 Yup. Good stuff. Hate to burst her bubble, but thats just rabbit stew, nothing else. Hasenpfeffer literally is pickled, fried rabbit. Some folks stew it, but its always pickled with some form of vinegar.
True that, but then again, I'm just a cook…we don't have too many hares in our stores and I did use rabbit, with white wine. But if you hunt, and have hares, use a red wine and go for it! Cheers ~ Lindy
Cindy, thanks for sharing your recipe with us. It looks like a perfect dish and a refreshing break from the usual. I love German cooking and have always wanted to try this dish. I'm going straight down to the butcher and order my rabbit.
Linda, I don’t know if you still read these comments, but I’m very appreciative of this excellent video of authentic hasenpfeffer. Since I learned of this dish on my first trip to Germany in the mid-1980s, I have always wanted to try it but ironically never found it at the particular restaurants we hit on all my subsequent trips to Germany. Just today I finally found a source for rabbit, and so we will make this just the way you did it! Blessings to you!
Marc, Yes, I I do still read these comments. I hope you like it...I love Hassen but you are right, rabbit is sometimes hard to find. Enjoy and blessing back to you and yours.
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I just loved your presentation and I shall try your recepe, since it was beautifully explained. Thank you.
Hi, I see this was posted 10 years ago. Well, I’m making it today. Wish me luck. I have no one share it with. I live with my mom (we are both over 64) and she is “not going to even taste it, not for a million bucks.” Well I can’t wait. Just turning over the meat in the marinade created such a bouquet, I can’t even describe it, so incredibly wonderful! I added a couple juniper berries because I started with a different recipe but your video is sooo great🥰🥰
Yes, it's been 10 years since I posted this and about 50+ having eaten it. I think your mother should give it a taste, maybe once she sees it done? Good luck, I'm sure you will be successful in completing the dish. And thanks for the video Kudos...Cheers
Very nice. Very clear explanation of the recipe. Hasenpfeffer has many variations just like most hunter-style dishes. I like the one you have here.
Just made this this evening, with a couple small substitutions/creative spice changes. It was a hit! Thank you. I raise meat rabbits, so this dish will definitely be in my rotation!
Loved your video. My fiancé requested this for his birthday dinner and I'd like to make that happen. I was a little intimidated at first, being that I have never cooked rabbit, not to mention ever tried it! This video was presented well, other than the camera angle at times. I feel like I can do this, rather than spending a fortune to have it at a restaurant. Thanks a bunch, the dish looked delish!!
Great video. I'm slow cooking a rabbit tonight and wanted to see how other people cook it. I'm going to try your recipe next time.
Not sure how this ended up on my recommend list but I added it to my favorites 6 months ago and promptly purchased 2 rabbits on line and froze them and forgot about them. In the 50s my parents raised rabbits (Kaninchen) in Kempen, Germany where I was born. Mutti fixed them about like you did. Haven't had this for many years. Today is Thanksgiving and my wife asked me "can we do something different this year, not the same old Truthahn?" She remembered the rabbits and I'm now in the process of fixing them. I swear I could smell the rabbit stew you were making. Thanks.
Hello, so glad you got those rabbits out of the freezer and into the pot! I hope you enjoy them as much as you did as a child. Cheers ~ Lindy
@@Lindysez123 → Enjoyed them very much. Brought back some memories. Thanks again.
I grew up with a daddy that was a hunter and I miss eating wild game! love it!
I first heard of Hasenpfeffer from a Bugs Bunny cartoon.
Me too and the episode came on Cartoon Network this evening which made me look it up. Always thought the king's lips were extremely huge in that ep.
So did everyone else including the Germans
and the Laverne and Shirley theme song.
Cooook!!! I want my Hasenpfeffer!
Same
Yum. That rabbit looked so good towards the end all nice and brown. Probably just fall right off the bone. And the egg noodle Green bean combo is to die for.
Thank you for your comment. Yes, the angle can get a little difficult sometimes and my husband, when he films, likes the camera on me too much I think, I tell him it's about the food! You CAN do this recipe, it's very easy, tender, tasty and delish! Let me know how it turns out ~ Cheers
Thanks! I think I'll try that. I'm also going to make it with red wine as I'll be using wild rabbit.
Loved the video BTW - very easy to watch & learn. I'm hungry!
My Mother used to make a version of this with a little tarragon......just enough to taste it......she called it rabbit stew.....it came out white just like yours and was fantastic. Thanks for the recipe.....hers was lost with her passing , but this looks very similar.
Tarragon, that would be an interesting flavor addition...I think I might have to try that next time...sorry about your loss, mothers are so important I say, as a mother my self and with mine still alive at 93 years old.
I wanted to revise my answer to you...and it's true, if you are composting by using worms, then you should not use onions or citrus as it "burns' them...but if you are just using a tumbler composter, then it is fine to add these... ~ Cheers
If a wild rabbit is used, they tend to be tougher. My recommendation would be to use a slow cooker. Our wild rabbits usually take 4 to 5 hours in a slow cooker for them to fall off the bone. Otherwise, I’ve tried this recipe and it’s delicious!
My grandmother made hasenpfeffer. Can't find any restaurants that server it . . . in Vegas anyway. Hofbrauhaus House says they do on occasion.
If my memory serves (it's been 25 years), she has a white sauce like alfredo with chuncks of black pepper, but it tasted like it had been in vinegar.
Very nice job on the editing.
Thank you, yes I agree..every family probably has their own version...I hope you enjoy!
@thesoulsekr ~ Thank you...still learning but getting better :-)
Fit for a king.
great job
@reddysoft sorry that it's not traditional as an American would think of stew, in German, stew is more of a cooking style. And yes, you could pull the meat off the bone and put it into the gravy, and feel free to add veggies to the mix, potatoes, carrots, turnips, parsnips, any and all would be good. Cheers to good food!
Very educative. Good health to you!
Cripes! I watched this whole video, and took notes, but in the end - no stew! Or maybe I don't know the true meaning of the word. I expected a bowl full of delicious gravy, veggies, and rabbit. Would this recipe be ok to pull the meat off the bone and add to the gravy, or is the gravy too rich?
@martster66 I've done a lot of research on composting and have never heard or read of onions and onion family being bad, nor citurs. Yes, no meat scraps, no oil, no kitty or dog poop, and only paper that is not coated or colored...Thanks for watching and your comment.
@whitehouse9999 ~ Thanks, the rabbit is so tender and delish...
the girls cooking rabbit with french tips. what a wife... u must have a lucky husband
Haha, he is, but I'm a pretty lucky wife too :-) Cheers
@melvinvswaldo haha, the gravy is so good. Being the youngest in the family, I sometimes didn't score seconds in meat, but I always had gravy...Thank you for letting me know you tried it! Cheers ` Lindy
Is a certain wine better for certain types of rabbit. Ie wild rabbit with red wine or visa versa
Yes, wild rabbit or hare would be more red meat, so a red wine works well. Domestic, or farmed rabbit, will be white with little gaminess to it, so white works better. Both should be lean, low-alcohol wines with little to no oak. Cheers
I know, he thinks I'm the most important part of the video and I keep telling him it's the food...some of our others are better, but your point is well taken...
I have tried making this many times with red wine vinger. I will try with the white wine omiting carrots and celery.
howd it go
@@kennethshepard8214 That was six years ago.It turned out very good.
@ojideagu LOL...it's in the pot...I hope you try making it...
In Texas we have cottontail rabbit with white meat and Jack rabbit which is actually a hare with redder meat. Could the meat you had in Germany actually a hare? If so I will definitely use red wine. Thanks for the info.
Very quite possibly. In Germany, they eat much more wild meats, hare, and oxen and such. I would suppose hare has a much stronger flavor and would hold up better to red wine than white.
As the name "Hasenpfeffer" indicates (which translates to english "hare-pepper") it's supposed to be made from hare and not from rabbit (the german word for rabbit is "Kaninchen"). So the dish shouldn't be called "Hasenpfeffer" if it's made from rabbit.
I'm from Germany and I've never seen a german cookbook suggesting to substitute the hare with rabbit; the meats are too different for that; it would be like using chicken in lieu of beef. Making "Hasenpfeffer" from rabbit is like making fish finger from chicken. It doesn't work, no matter how delicious the result is.
But that being said: I am going to try this recipe, but by the name of "Kaninchenpfeffer" ;-)
Yum!
Great video! Thanks!
+Zatoichi444 Thank you...I do the best I can :-) Glad you enjoyed it.
@ojideagu I did not, but my hubby did LOL...not so fluffy once they are skinned...and the meat is so good and good for you...do try it if you have a chance and try some carrots with it..."what's up Doc?"
@Majoofi I think I show the food when it is important. Maybe you didn't watch the whole thing.
I bet this pairs well with small hands and confefe
I'm not sure why you would think that Samuel. It does, however, pair nicely with a chardonnay. Cheers Lindy
It's really funny to find nothing but 3 english videos when searching for hasenpfeffer rezept (recipe) :D I think eating hare is not very popular in germany today... And: I've heard that "Hasenpfeffer" is actually originated in the Netherlands (dutch recipe). Who can tell me more about this?
I'm surprised as it's such a great source of lean protein.
yeah but they are considered "cute" and stuff ;)
Is Cholesterol bad for us? And fat, too?
Why get rid of the liver and heart etc?
Nope.
you're not showing the food.
@melvinvswaldo Good luck, I'll bet it will be delish with fresh fresh rabbit...
Die Auge hen sehne, aber die Haende sind saube
Oh, that looks so good!!! I love, love, love rabbit! ;-) But unfortunately, I can't, in any way, shape or form, deal with the taste of cloves, or any kind of wine. Sigh......
Real german rabbit stew uses vinegar
@@joshbecker5479 yup, its basically pickled rabbit. I've seen it in stews, but most of the time, fried.
Believe me, breaking down a rabbit is not as difficult and she makes it seem.
Here cos of SOA
???
@@Lindysez123Great recipe and video !! I heard the term Hasenpfeffer on the FX show Sons of Anarchy, I wanted to check if anyone else was here watching the same.
i aways add mustard powdee
You should never use the following in a composter -
any meat scraps
any member of the onion family - onion - shallot - garlic leek etc...
no citrus at all lemon - orange - lime - cumquat -etc...
tea bags and paper is ok.
I love venison and wish I had more access to venison...but no.
So lindy means "fuzzy focus"
You have no idea what you're talking about. Wild and tame rabbit meat looks the same. They leave the liver and kidney for a reason but I guess that's above your pay grade.
Hi and thanks for your comment. When I lived In Germany wild hare was used and they were red. In the US wild rabbit can be white, depends on diet. Most farm raised rabbit are white. The butchered rabbit may or may not contain the heart and kidneys, just as chicken sometimes does and sometimes does not contain the innards. I don't have a "pay grade".
I can't see what she is doing because the video is of the chef and not what she is doing! The cameraperson is terrible!!! The recipe and chef are great!
I can't believe you threw away the best parts. :-( Take those bits, cut the liver into fourths, cut the kidneys in half. Salt and pepper. Heat some butter, throw in some fresh garlic, chopped. When you can smell it, put the bits in. Brown all sides. Had a little tarragon, cook till you smell it. Take out just the bits. Add a little more butter, melt, had quarter cup cream. Bring to simmer till sauce thickens a bit. Put the bits back in. Serve over rice, top with finely chopped onion and cilantro! ;-)
Thanks for the recipe, it is rare to find recipes for those bits.
@@richardmang2558 Yup. Good stuff. Hate to burst her bubble, but thats just rabbit stew, nothing else. Hasenpfeffer literally is pickled, fried rabbit. Some folks stew it, but its always pickled with some form of vinegar.
Hasen means hare, not rabbits ...
True that, but then again, I'm just a cook…we don't have too many hares in our stores and I did use rabbit, with white wine. But if you hunt, and have hares, use a red wine and go for it! Cheers ~ Lindy
Be vewy vewy quiet.